Gluten-Free Chocolate Crinkle Cookies
These gluten-free cookies are so chocolatey-chewy, they're dangerous to have around the house.
PREP: 15 minutes
BAKE: 9–10 minutes
MAKES 36 COOKIES.
There’s nothing difficult or fussy about this holiday recipe. You could be enjoying these delicious chocolate gems in less than 30 minutes, so what’s stopping you? This recipe can be made egg-free; see instructions.
½ cup butter or dairy-free alternative
4 ounces (4 squares) unsweetened baking chocolate
1½ cups granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
2 cups Jules’ Homemade All-Purpose Flour Blend (below) or gluten-free all-purpose flour blend of choice
2 teaspoons xanthan gum (omit if already in your flour blend)
2 teaspoons baking powder
½ teaspoon baking soda
1 cup (more or less) confectioners’ sugar, for rolling dough
1. Preheat oven to 375°F. Line cookie sheets with parchment paper.
2. Gently melt butter and chocolate in a microwave-safe bowl, stirring every 20 seconds. Alternatively, melt them in a double boiler over medium heat; stir chocolate constantly until smooth. Once melted, set aside to cool but not set.
3. In a large bowl, place sugar, eggs and vanilla and stir to combine. Add melted butter and melted chocolate and whisk ingredients until smooth.
4. In a separate bowl, whisk together flour blend, xanthan gum (if not in your flour blend), baking powder and baking soda. Slowly stir into chocolate mixture to combine. When dough becomes too thick to whisk, switch to a wooden spoon or use the paddle attachment of a stand mixer.
5. Form dough into 1-inch balls, rolling each between your palms to smooth. Roll in confectioners’ sugar to coat. Place on prepared cookie sheets, leaving 1½ inches between cookies.
6. Place in preheated oven and bake 9 to 10 minutes or until cracks in cookies don’t look shiny and wet.
7. Remove from oven and let cool on wire racks.
For Egg-Free Classic Chocolate Crinkle Cookies, omit 3 eggs. Combine 2 tablespoons flax meal with 3 tablespoons hot water. Let mixture cool and thicken. Add 6 tablespoons milk of choice and mix well. Add this mixture to sugar and vanilla in step 3. Add 3 tablespoons cornstarch or arrowroot powder to the dry ingredients in step 4.
Each cookie contains 92 calories, 5g total fat, 2g saturated fat, 0g trans fat, 22mg cholesterol, 43mg sodium, 11g carbohydrate, 0g fiber, 3g sugars, 1g protein, 7Est GL.
Jules’ Homemade All-Purpose Flour Blend
MAKES 4 CUPS.
To make very fine rice flour, process regular rice flour in a food processor, blender or clean coffee grinder until very fine.
1 cup cornstarch, tapioca starch/flour or arrowroot powder
1 cup potato starch (not potato flour), tapioca starch or arrowroot powder
1 cup very fine white rice flour, sorghum flour or buckwheat flour
½ cup corn flour, millet flour, sorghum flour or brown rice flour
½ cup tapioca starch/flour, cornstarch or arrowroot powder
4 teaspoons xanthan gum or guar gum
1. Whisk ingredients together in a large bowl until well combined.
2. Refrigerate in a large zip-top bag or a sealed container until used.
Each cup contains 522 calories, 1g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 6mg sodium, 123g carbohydrate, 4g fiber, 0g sugars, 4g protein, 74 Est GL.
Recipe excerpted with permission from Free For All Cooking: 150 Easy Gluten-Free Allergy-Friendly Recipes the Whole Family Can Enjoy by Jules E. Dowler Shepard, available from DaCapo Press, a member of the Perseus Books Group ©2010. Jules’ readymade flour blend is available at gfJules.com.
Associate editor Jules Shepard is author of Free For All Cooking (DaCapo Perseus), The First Year: Celiac Disease and Living Gluten-Free (DaCapo Perseus), and Nearly Normal Cooking for Gluten-Free Eating (CreateSpace). Her books are available at GlutenFreeAnd More.com.